2022
DOI: 10.47552/ijam.v13i2.2548
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A HPTLC method for the quantitative determination of Piperine and Capsaicin in Rasam, A South Indian spice soup

Abstract: Rasam is a popular spice soup of South Indian traditional food. Rasam is prepared traditionally by incorporating spcies such as turmeric, coriander, black pepper, garlic, chili pepper, curry leaves, cumin, mustard, and asafoetida in tamarind juice. All ingredients used in the preparation of rasam are known for various medicinal uses which, makes rasam a traditional food with a lot of functional ingredients. There are reports to suggests that a regular chronic consumption of traditional foods with functional in… Show more

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Cited by 2 publications
(3 citation statements)
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“…Capsaicin is the active constituent of the chili pepper and is used as an analgesic in pain associated with arthritis, backaches and sprains. Capsaicin was also detected in rasam 78,79 .…”
Section: Capsaicinmentioning
confidence: 93%
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“…Capsaicin is the active constituent of the chili pepper and is used as an analgesic in pain associated with arthritis, backaches and sprains. Capsaicin was also detected in rasam 78,79 .…”
Section: Capsaicinmentioning
confidence: 93%
“…The mobile phase employed was toluene and ethyl acetate in (7:3, v/v) and the densitometric scanning was performed in absorption reflection mode at 527 nm. The linear range was 1 to 5 µg spot -1 for both capsaicin and piperine 78 . Another HPTLC method has also been reported for the simultaneous determination of curcumin, piperine and capsaicin.…”
Section: Hptlc Methods Development For the Quantitative Determination...mentioning
confidence: 98%
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